"with ""E.coli"" bacteria. In British English, it is commonly known as “cos” lettuce, and in North America as “romaine” lettuce. Many dictionaries trace the word ""cos"" to the name of the Greek island of Cos, from which the lettuce was presumably introduced. Other authorities trace ""cos"" to the Arabic word for lettuce, """" . It apparently reached Western Europe via Rome, as in Italian it is called ""lattuga romana"" and in French """", both meaning “Roman lettuce”. Hence the name “romaine”, the common term in North American English. For 3000 years (from at least 2700 BC), lettuce was associated with"
"Romani cuisine Romani cuisine, Romani food, Gypsy cuisine or Gypsy food is the cuisine of the ethnic Romani/Romany people. It is influenced by European cuisine. Although, Romani people are believed to originate from India, their cookery does not incorporate any Indian or South Asian influence. It is similar to Hungarian, Albanian cuisine, Balkan cuisine and Romanian cuisine. Romani dishes are usually made hot and spicy with the use of spices, such as paprika, garlic and bell peppers. Potatoes are also a staple in their diet. A traditional Romani dessert is ""pirogo"". The recipe consists of eggs, raisins, walnuts, pineapple, sugar,"
"in Europe that serves Romani food. Romani cuisine Romani cuisine, Romani food, Gypsy cuisine or Gypsy food is the cuisine of the ethnic Romani/Romany people. It is influenced by European cuisine. Although, Romani people are believed to originate from India, their cookery does not incorporate any Indian or South Asian influence. It is similar to Hungarian, Albanian cuisine, Balkan cuisine and Romanian cuisine. Romani dishes are usually made hot and spicy with the use of spices, such as paprika, garlic and bell peppers. Potatoes are also a staple in their diet. A traditional Romani dessert is ""pirogo"". The recipe consists"
"Ramekin A ramekin (, ; also spelled ramequin) is a small glazed ceramic or glass bowl used for cooking and serving various dishes. The term is derived from the French ', a cheese- or meat-based dish baked in a small mold. The French term is derived from early modern Flemish ', which translated to 'toast' or 'roasted minced meat', itself apparently from ""ram"" 'battering ram' + ""-kin"" 'diminutive', but it is unclear why. With a normal capacity of , ramekins are commonly used for preparing and serving individual portions of a variety of dishes, including ""crème brûlée"", French onion soup,"
"Roman cuisine Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from Roman Campagna. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as Pecorino Romano and ricotta. Olive oil is used mostly to dress raw vegetables, while ""strutto"" (pork lard) and fat from prosciutto are preferred for frying. The most popular sweets in Rome are small individual pastries called pasticcini, gelato (ice cream) and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, ""gnocchi"" is eaten on"
"Scaloppine Scaloppine (plural and diminutive of ""scaloppa""—a small scallop, i.e., a thinly sliced cut of meat) (in English usage scaloppini; sometimes scallopini) is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of redux sauces. The sauce accompanying ""Scaloppine"" can come in a multitude of varieties according to regional gastronomic traditions. Popular variations include tomato-wine redux; ""scaloppine al limone"" or piccata, which denotes a caper and lemon sauce; ""scaloppine ai funghi"" a mushroom-wine redux;"
"Romanesco broccoli Romanesco broccoli (also known as Roman cauliflower, Broccolo Romanesco, Romanesque cauliflower or simply Romanesco) is an edible flower bud of the species ""Brassica oleracea"". First documented in Italy, it is chartreuse in color. Romanesco has a striking appearance because its form is a natural approximation of a fractal. When compared to a traditional cauliflower, its texture as a vegetable is far more crunchy, and its flavor is not as assertive, being delicate and nutty. The Romanesco has been grown in Italy since the 16th century. Romanesco superficially resembles a cauliflower, but it is chartreuse in color, and its"
"and pizzaiola a pizza style tomato sauce. Scaloppine Scaloppine (plural and diminutive of ""scaloppa""—a small scallop, i.e., a thinly sliced cut of meat) (in English usage scaloppini; sometimes scallopini) is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of redux sauces. The sauce accompanying ""Scaloppine"" can come in a multitude of varieties according to regional gastronomic traditions. Popular variations include tomato-wine redux; ""scaloppine al limone"" or piccata, which denotes a caper and lemon"
"rosemary, pepper and sea salt. Traditionally farinata is cut into irregularly shaped triangular slices, and eaten (with no toppings) on small plates with optional black pepper. Elsewhere in Italy - traditionally in Tuscany, where it is called ""cecina"" (from the Italian word for chickpea, ""ceci"") - it is served stuffed into small focaccia (mainly in Pisa) or between two slices of bread, as it is traditional in Livorno. It is sold in pizzerias and bakeries. On the Tuscan coast, south of Liguria, especially in the province of Pisa, Livorno, Lucca, Massa Carrara ""cecina"" or, in Livorno, ""torta (di ceci)"" is"
"known as timpano and Timbale (food). It is similar to a casserole and is sometimes referred to in English as a pie or savory cake. The dish is prepared in a dome or springform pan and eggs or cheese are used as a binder. Rice is commonly used as an ingredient in Emilia-Romagna, where the dish is referred to as a bomba and baked with a filling of pigeon or other game bird, peas, local cheese and a base of dried pasta. Crêpes are used as a base in Abruzzo, and other regions use ravioli or gnocchi. In Sicily, it's"
"sausage, ham, and vegetables. Other street foods are the Genoese focaccia di recco (a double layer of thin dough filled with quark cheese and baked); farinata (a thin, baked chickpea-flour batter, topped with salt, pepper and olive oil), which is often served with focaccia (a thin bread, also with salt and olive oil); Florentine trippa and lampredotto (ox stomach cooked in a seasoned broth and served in a bread roll); and Roman ""supplì""; (rice balls filled with cheese and/or various fillings, covered in egg and breadcrumbs and deep fried), which is similar to Sicilian arancini, where the usual filling is"
"butter, egg noodles and cottage cheese. Another traditional dish cooked by Romani people is ""sarma"", ""salmaia"" or ""sodmay"", which is made from cabbage stuffed with meat and rice. Romanis consume dishes consisting of stuffed peppers, such as ""ardei umpluți"", especially on holidays and special occasions. Romani people also cook ""pufe"" (made from fried flour), ""xaritsa"" (fried cornbread), ""bogacha"" (baked bread) and ""xaimoko"" (a meal consisting of rabbit meat). They serve their meals with ""kafa"" (coffee) and ""chao"" (tea) with sugar and milk or lemon. Romani Platni in Budapest, Hungary and Romani Kafenava in Maribor, Slovenia are some of the restaurants"
"di rondine"", a baked pasta dish with smoked ham, beef, cheese, and a tomato sauce; and roast rabbit with fennel. ""Erbazzone"" is a spinach-based dish that includes cheese and onions. There is a dish found mostly in Borgo Maggiore called a ""piada"", which consists of flatbread with various fillings and is somwehat similar to a piadina from Emilia-Romagna. Sweets include a cake known as ""Torta Tre Monti"" (""Cake of the Three Mountains/Towers""), based on The Three Towers of San Marino and similar to a layered wafer cake covered in chocolate; ""Torta Titano"", a layered dessert made with biscuit, hazelnuts, chocolate,"
"number so that they support each other and don't fall. Water and white wine are added, and oil, pepper and salt are sprinkled on them. Then are braised in the covered pan until the liquid has evaporated. One can eat them warm or at room temperature. Carciofi alla Romana Carciofi alla Romana , literally ""Roman-style artichokes"", is a typical dish of Roman cuisine. In Rome, it is prepared in each household and served in all restaurants in spring-time. Together with the Carciofi alla giudia, it represents one of the most famous artichoke dishes of the Roman cuisine. In Rome and"
"Alimentari (the National Museum of Pasta). Rome's most common pasta shape is spaghetti, but there are many other forms. The city is known as a centre of white wine, especially with the warm territory. Frascati and Castelli Romani have been called the best ones in the city. There are also many other dishes in Roman cuisine, including several desserts and sweets, many of which are made with ricotta cheese. Typical of Rome is the ""grattachecca"". Roman cuisine Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from Roman Campagna. These include peas, globe"
"Roma tomato Roma tomato or Roma is a plum tomato popularly used both for canning and producing tomato paste because of their slender and firm nature. Commonly found in supermarkets in some countries, Roma tomatoes are also known as Italian tomatoes or Italian plum tomatoes. Roma tomatoes are grown in the United States, Mexico, Australia, and Great Britain. The ""Roma VF"" variant is most common in seed catalogs as of 2007. It was developed by the USDA's Agricultural Research Service (ARS) scientists in Beltsville, Maryland in the 1950s as a fusarium wilt-resistant cultivar. While Roma is an open-pollinated variety rather"
"consisting of tomato, red bell pepper, garlic, origanum, paprika, cayenne pepper, brown sugar, lemon juice, white wine, chicken stock and olive oil, stuffed with tomato flavoured rice. Pâté chaud de cailles is warm pâté of quail. Homard à la parisienne is lobster cooked in court bouillon, cut into slices and glazed with aspic, with a garnish of tomatoes stuffed with a macédoine of vegetables, dressed with a mixture of mayonnaise and aspic and garnished with sliced truffle. Canetons à la rouennaise is a dish of roast duckling stuffed with forcemeat. The legs and breasts are removed, the legs are grilled"
"Carciofi alla Romana Carciofi alla Romana , literally ""Roman-style artichokes"", is a typical dish of Roman cuisine. In Rome, it is prepared in each household and served in all restaurants in spring-time. Together with the Carciofi alla giudia, it represents one of the most famous artichoke dishes of the Roman cuisine. In Rome and surroundings this dish is prepared with artichokes of the ""Romanesco"" variety, harvested between February and April in the coastal region north-west of Rome, between Ladispoli and Civitavecchia. The artichokes are cleaned with a sharp knife, eliminating all the hard leaves and the thorns with an upward"
"Roulade A roulade (/ruːˈlɑːd/) is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term ""roulade"" originates from the French word ""rouler"", meaning ""to roll"". A meat-based roulade typically consists of a slice of steak rolled around a filling such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string."
"Linguine Linguine (; ) is a type of pasta similar to fettuccine and trenette but elliptical in section rather than flat. It is about in width, which is wider than spaghetti but not as wide as fettuccine. The name ""linguine"" means ""little tongues"" in Italian, where it is a plural of the feminine ""linguina"". Linguine are also called ""trenette"" or ""bavette"". A thinner version of linguine is called linguettine. Linguine originated in Genoa and the Liguria region of Italy. ""Linguine alle vongole"" (linguine with clams) and ""trenette al pesto"" are popular uses of this pasta. While spaghetti traditionally accompanies meat"
"Rome apple The 'Rome' apple (also known as 'Red Rome', 'Rome Beauty', 'Gillett's Seedling') is a cooking apple originating near Rome Township, Ohio, in the early 19th century. It remains popular for its glossy red fruit and for its utility in cooking. The 'Rome' is rounded, all red, and very glossy, with a thick skin and firm flesh. It is primarily used for baking, as its flavor develops when cooked, and it holds its shape well. It is commonly described as less desirable as an eating apple because of its subtle flavor that is not as sweet, flashy, or tart"
"Braciola Braciola (; plural braciole ) may refer to several distinct dishes in Italian cuisine. Braciola may refer to an Italian dish, consisting of slices of meat that are pan-fried or grilled, often in their own juice or in a small amount of light olive oil. They are different from the finer cut ""fettine"" (""small/thin slices""), which never have bone and are generally thinner. In Sicilian cuisine, Italian-American cuisine and Italian Australian cuisine, ""braciola"" (plural ""braciole"") are thin slices of meat (typically pork, chicken, beef, or swordfish) that are rolled as a roulade (this category of rolled food is known"
"molten chocolate cake, ""moin moin"", cheese or egg dishes, ""poi"", macaroni and cheese, lasagna, potted shrimps, ice cream, ""soufflé"", baked ""cocottes"", crumbles, or scallops, or used to serve side garnishes and condiments alongside an entrée. Traditionally circular with a fluted exterior, ramekins can also be found in novelty shapes like flowers, hearts, and stars. Ramekins are usually designed to resist high temperatures, as they are frequently used in ovens or, in the case of ""crème brûlée"", exposed to the flame of a cooking torch. Ramekin A ramekin (, ; also spelled ramequin) is a small glazed ceramic or glass bowl"
"tartare are dishes made from diced or ground raw beef or salmon, mixed with various ingredients and served with baguettes, brioche, or frites. In Italy, carpaccio is a dish of very thinly sliced raw beef, drizzled with a vinaigrette made with olive oil. The health food movement known as raw foodism promotes a mostly vegan diet of raw fruits, vegetables, and grains prepared in various ways, including juicing, food dehydration, sprouting, and other methods of preparation that do not heat the food above . An example of a raw meat dish is ceviche, a Latin American dish made with raw"
"Norma is a pasta dish made out of macaroni-like penne, tomato sauce, largely sliced aubergines, and often topped with salty ricotta, or ""ricotta salata"" in Italian. Granita, a popular flavoured sherbet, is believed to hail from the city too. Blood oranges, such as the famous ""tarocco"", are common to the city and others. Another famous plate is horse's meat, usually cooked on coals and sold on the streets and at restaurants. In Castello Ursino's surroundings are located the most famous horse's meat restaurants with lots of different price ranges. However, the most famous and traditional food are the Arancini. It"
"its capital, Bologna, are almost always served with a ragù, a thick sauce made from ingredients such as onions, carrots, finely ground pork and beef, celery, butter, and tomatoes. In Ancient Rome, there was a dish similar to a traditional lasagne called ""lasana"" or ""lasanum"" (Latin for 'container' or 'pot') described in the book ""De re coquinaria"" by Marcus Gavius Apicius, but the word could have a more ancient origin. The first theory is that ""lasagne"" comes from Greek λάγανον (""laganon""), a flat sheet of pasta dough cut into strips. The word λαγάνα (""lagana"") is still used in Greek to"
"Rapini Rapini, commonly marketed in the United States as broccoli raab or broccoli rabe , is a green cruciferous vegetable. The edible parts are the leaves, buds, and stems. The buds somewhat resemble broccoli, but do not form a large head. Rapini is known for its slightly bitter taste, and is particularly associated with Italian, Galician, and Portuguese cuisines. Within the Italian tradition, the plant is associated especially with southern Italian cuisines such as those of Naples, Campania, and Apulia. The plant is a member of the tribe Brassiceae of the Brassicaceae (mustard family). Rapini is classified scientifically as ""Brassica"
"dietary fiber, and carotenoids. The causes of its differences in appearance from the normal cauliflower and broccoli have been modeled as an extension of the preinfloresence stage of bud growth, but the genetic basis of this is not known. Romanesco broccoli Romanesco broccoli (also known as Roman cauliflower, Broccolo Romanesco, Romanesque cauliflower or simply Romanesco) is an edible flower bud of the species ""Brassica oleracea"". First documented in Italy, it is chartreuse in color. Romanesco has a striking appearance because its form is a natural approximation of a fractal. When compared to a traditional cauliflower, its texture as a vegetable"
"sweet peas, lupines, lentils and fava beans. The Romans knew several varieties of chickpea, such as venus, ram, and punic. They were either cooked down into a broth or roasted as a snack. The Roman gourmet Apicius gives several recipes for chickpeas. The ancient Romans ate walnuts, almonds, hazel nuts, pine nuts, chestnuts and sesame seeds, which they sometimes pulverized to thicken spiced, sweet wine sauces for roast meat and fowl to serve on the side or over the meat as a glaze. Nuts were also used in savory pesto-like sauces for cold cuts. Nuts were used in pastries, tarts"
"with globe artichokes, as side dish together with lamb or kid, or raw with Pecorino romano. ""Fave e Pecorino"" is the traditional dish for 1 May picnic in Tuscany, Umbria and Latium. In Sicily, ""Maccu"" is a Sicilian soup prepared with fava beans as a primary ingredient. In Apulia, broad bean purée with wild chicory is typical dish. Broad beans, called Soramame (Japanese:そら豆) lit: “Sky Bean”, are consumed in a variety of ways in Japan. Most commonly, the beans are boiled and are eaten straight or added to rice. It is also consumed as a popular snack called “ikarimame” (Japanese:いかり豆)"
"and tomato dishes, linguine are often served with seafood or pesto. Linguine is typically available in both white flour and whole-wheat versions. Linguine Linguine (; ) is a type of pasta similar to fettuccine and trenette but elliptical in section rather than flat. It is about in width, which is wider than spaghetti but not as wide as fettuccine. The name ""linguine"" means ""little tongues"" in Italian, where it is a plural of the feminine ""linguina"". Linguine are also called ""trenette"" or ""bavette"". A thinner version of linguine is called linguettine. Linguine originated in Genoa and the Liguria region of"
"Pecorino Romano Pecorino Romano () is a hard, salty Italian cheese, often used for grating, made out of sheep's milk (the Italian word ""pecora"", from which the name derives, means sheep). Pecorino Romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy's oldest cheeses. Most of its production occurs in Sardinia. On the first of May, Roman families traditionally eat pecorino with fresh fava beans during a daily excursion in the Roman Campagna. It is mostly used in Central and Southern Italy."
"del cucinare"" was published. In the book he lists approximately 1000 recipes of the Renaissance cuisine and describes cooking techniques and tools, giving the first known picture of a fork. <br> In the modern age, the city developed its own peculiar cuisine, based on products of the nearby Campagna, as lamb and vegetables (globe artichokes are common). In parallel, Roman Jews -present in the city since the 1st century BC- developed their own cuisine, the ""cucina giudaico-romanesca"". Examples of Roman dishes include """"Saltimbocca alla Romana"""" – a veal cutlet, Roman-style; topped with raw ham and sage and simmered with white"